the Salty Napkin Trick
Sunday, December 10, 2006
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Scenario: You are at a bar, and because there is a lack of coasters, your cold frothy beverage is placed on a napkin. The inherent problem with this oft used coaster replacement is that as the condensation forms on the outside of your glass, it eventually follows the laws of gravity and inevitably, the napkin ends up stuck to the bottom of your glass as you are toasting to your friends.
Solution: As soon as your drink is served, lift your drink off of the napkin and grab the nearest salt shaker. Sprinkle the napkin lightly with salt (roughly 3-4 shakes per average salt shaker) and replace your beverage back on your napkin. No more sticky napkin even as it gets saturated from condensation.
*Quick Update: Here is your challenge. If you are dubious, bookmark this page and go test out the theory, and then get back to me.
*Yes, the picture used with this trick has no napkin, I am aware of this. Also thanks to Randy for showing me this trick.
Labels: Lifehack
6 Comments:
This is obviously fake, the picture used with this post doesn't even have a napkin! Prolly just photoshopped.
commented by 
Anonymous, 1:15 PM
Anonymous, 1:15 PM
I'd like to meet the guy who poured that pint and kick his arse. Seriously, how useless do you have to be to get that much head on a pint of beer.
The previous comments are retarded. Why does the image have any bearing on this article at all? Grow up dumbasses.
This definitely works. I learned it a few months ago from some friends of mine who learned it from a waitress (who they now praise for passing on this gem of knowledge). Salting the napkin coaster has now become a regular feature of nights out.
a tip i learned from a seasoned bartender: the pinky-lift method. just use your pinky to hold down the napkin while you lift your beverage up with the rest of your fingers. not nearly as messy.
"I'd like to meet the guy who poured that pint and kick his arse. Seriously, how useless do you have to be to get that much head on a pint of beer."
...actually, dumbass, a fine crafted brew should indeed retain a head space of roughly 1-1.5" in order to buffer the beer from oxidation and more readily expose the 'nose' of the beer prior to sipping. the effervescent action helps highlight some flavors or aromas you may otherwise overlook.
...actually, dumbass, a fine crafted brew should indeed retain a head space of roughly 1-1.5" in order to buffer the beer from oxidation and more readily expose the 'nose' of the beer prior to sipping. the effervescent action helps highlight some flavors or aromas you may otherwise overlook.
